Fresh Strawberry Rhubarb Pie
A tangy-sweet fruit pie combining rhubarb and strawberries in a buttery, flaky crust. Perfect for spring, with a rustic charm and balanced flavor profile.
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 8 slices 1x
- Category: snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2/3 cup shortening
1 teaspoon salt
6 tablespoons ice cold water
4 cups fresh rhubarb (chopped)
2 cups fresh strawberries (chopped)
1 1/3 cups sugar
7 tablespoons all-purpose flour
Instructions
In a large bowl, combine flour, shortening, and salt. Cut in shortening until mixture resembles coarse crumbs.
Add ice water gradually, mixing until dough forms a rough ball. Divide into two, wrap one for chilling.
Sprinkle 1/4 cup of sugar-flour mixture into prepared crust.
Layer chopped rhubarb and strawberries into the crust.
Top with remaining sugar-flour mixture to absorb juices.
Roll out remaining dough and place over fruit. Crimp edges to seal.
Cut 3-4 slits in top crust. Bake at 400°F (200°C) until golden, ~40-45 minutes.
Notes
Adjust sugar to taste (reduce to 3/4 cup for tarter results)
Swap rhubarb with apples or gooseberries if preferred
Ensure dough is well wrapped during chilling to prevent drying
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://yumandrun.com/fresh-strawberry-rhubarb-pie/